Tea with Coconut Oil
Add between 1 tsp and 1 tbsp of organic coconut oil to steeped tea.
My favorite tea to mix coconut oil with is a vanilla tea like one of these!
My favorite tea to mix coconut oil with is a vanilla tea like one of these!
Basic Smoothie
2 Tbsp chia seeds soaked overnight
1 cup coconut milk (or coconut water)
1/2 cup water
1/2 cup frozen wild or organic blueberries or blackberries
1/2 frozen banana
1 cup dark green : swiss chard or spinach
2 Tbsp hemp seeds
3 brazil nuts
1 Tbsp (or a spoonful) of coconut butter
1 tsp turmeric
1/8 tsp black pepper
1 tsp cinnamon
Put everything in a blender! It's okay if you have to chew it a little as you drink the smoothie. Chewing stimulates your salivary glands and is an important part of digestion.
1 cup coconut milk (or coconut water)
1/2 cup water
1/2 cup frozen wild or organic blueberries or blackberries
1/2 frozen banana
1 cup dark green : swiss chard or spinach
2 Tbsp hemp seeds
3 brazil nuts
1 Tbsp (or a spoonful) of coconut butter
1 tsp turmeric
1/8 tsp black pepper
1 tsp cinnamon
Put everything in a blender! It's okay if you have to chew it a little as you drink the smoothie. Chewing stimulates your salivary glands and is an important part of digestion.
Other Smoothies:
Strawberries & "Cream" Smoothie
1/2 cup frozen strawberries (not thawed)
1/2 frozen banana
1 Tbsp raw cashews (you can soak overnight for a more thick consistency)
1 medium ripe avocado, peeled, cored and diced
1 cup non-dairy milk or water
2 Tbsp hulled hemp hearts (ground)
1 tsp turmeric
1/8 tsp black pepper
Combine all ingredients in a blender and process until smooth.
1/2 cup frozen strawberries (not thawed)
1/2 frozen banana
1 Tbsp raw cashews (you can soak overnight for a more thick consistency)
1 medium ripe avocado, peeled, cored and diced
1 cup non-dairy milk or water
2 Tbsp hulled hemp hearts (ground)
1 tsp turmeric
1/8 tsp black pepper
Combine all ingredients in a blender and process until smooth.
Sweet Potato Hash
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Serving Size: 2 people
Ingredients: 1 chicken breast, diced 1 small onion (red or yellow), finely chopped 1 apple, cut into cubes that are no bigger than 1 inch |
1 teaspoon cinnamon
1-2 tablespoons olive oil or coconut oil 1 large sweet potato, peeled and cut into cubes that are no bigger than 1/2 inch 1 tablespoon fresh sage, minced (or 1 teaspoon dried) |
Instructions:
1) In a medium cast iron skillet over medium heat, add 2 tablespoons of olive oil. Add cubed potato, onion and salt. Cook for 5 min or until the potatoes start to brown.
2) Add the chicken, cover and cook, stirring occasionally, for 8 to 10 minutes, or until chicken is no longer pink.
3) Add apples, and cinnamon. Cook until soft, about 5 minutes.
4) Add sage and any other seasonings. Continue to stir to combine.
5) Once sweet potatoes are desired texture, chicken is done and apples are soft remove from heat and serve.
1) In a medium cast iron skillet over medium heat, add 2 tablespoons of olive oil. Add cubed potato, onion and salt. Cook for 5 min or until the potatoes start to brown.
2) Add the chicken, cover and cook, stirring occasionally, for 8 to 10 minutes, or until chicken is no longer pink.
3) Add apples, and cinnamon. Cook until soft, about 5 minutes.
4) Add sage and any other seasonings. Continue to stir to combine.
5) Once sweet potatoes are desired texture, chicken is done and apples are soft remove from heat and serve.
Breakfast Bars
Serving size: 8 bars
Instructions: ½ cup coconut oil, softened ½ cup coconut butter (manna), softened 1 tsp vanilla ½ tsp sea salt |
4 Tbsp hemp seeds, ground
4 Tbsp chia seeds, ground ½ cup finely shredded dried coconut 1 cup chopped walnuts |
Instructions:
1) Grind seeds in coffee grinder, food processor or by hand. Chop walnuts. And soften coconut oil and coconut butter
2) Mix all ingredients until they are mixed well and wet looking.
3) Press the mixture into a wax lined pyrex bread dish and push the mix down to make them firmly packed.
4) Refrigerate overnight and store in refrigerator.
1) Grind seeds in coffee grinder, food processor or by hand. Chop walnuts. And soften coconut oil and coconut butter
2) Mix all ingredients until they are mixed well and wet looking.
3) Press the mixture into a wax lined pyrex bread dish and push the mix down to make them firmly packed.
4) Refrigerate overnight and store in refrigerator.
Cuban Breakfast Skillet
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Serving Size: 2 people
Ingredients: 1/2 lb grass-fed ground beef 1/4 yellow onion, diced 1 medium zucchinis, diced 1 avocado, diced |
1/2 tsp cumin 1/4 - 1/2 tsp sea salt 5 springs of cilantro diced |
Instructions:
1) Heat large sauté pan over medium-high heat.
2) Add ground beef, onion, cumin, and sea salt, and stir until meat is almost fully cooked (about 10-12 minutes).
3) Add zucchini and cook until meat is done and zucchini is just slightly tender (about 5 minutes).
4) Top with avocado and cilantro to serve.
1) Heat large sauté pan over medium-high heat.
2) Add ground beef, onion, cumin, and sea salt, and stir until meat is almost fully cooked (about 10-12 minutes).
3) Add zucchini and cook until meat is done and zucchini is just slightly tender (about 5 minutes).
4) Top with avocado and cilantro to serve.
